sorry bouncer, might want to do some more reading b4 you comment on something u dont know about. Just saying i'm dead wrong is foolish on your part.
If you look up the EPA and DHA content of canned tuna from nutritional databases, you find large variation. Some of the
canned tuna has hardly any omega-3 fatty acids. There are two reasons for this variation. First, different tuna species have different omega-3 content and even within the same species there could be seasonal variation. Second, and most important reason for variation is the differences in canning processes.
Major canners precook tuna before canning it by baking it on racks. Essential oils drip away. When the tuna is completely cooked, the white meat is removed and placed into cans. Without the oils that have dripped away, the meat is dry, so broth, water, or vegetable oils are added. Then the tuna is cooked again in
order to seal the can. This is the most common tuna canning method and it leads to very low omega-3 content. On the other hand some canners hand-trim tuna fillets and then place it in the can where it then cooks in its own natural juices reatining the omega-3 content. Unfortunately there is usually no
information in the can how it has been processed or about its omega-3 content.
http://www.omega-3info.com/o3_4.htm#concentration
Is there a high, or even not so high, concentration of omega-3 in regular tuna? I’ve heard albacore tuna has a lot. I eat tuna sandwiches every day, but I’m not sure that they’re albacore tuna. Does it make a difference?
Fresh and frozen tuna are excellent sources of long chain omega-3 polyunsaturates, supplying around 5% total oil of which 20% is omega-3. However, during the canning process, most of the oil and therefore most of the omega-3 is lost. This is mainly because tuna is cooked before it is canned, and during the cooking process much of the oil is separated and lost. The meat that goes in the tin thus has a low oil content (usually less than 1g per 100g) and a low omega-3 content (usually less than 0.4g per 100g). It matters little whether the tuna is albacore or yellowfin because once it is canned there is little omega-3 left. Some tuna packers do can raw tuna so that the omega-3 content is higher, but it is usually difficult to distinguish such products from the others in the marketplace. Enquire of the producer to be certain. These comments only apply to tuna. Other canned fish are just as good as the raw fish as sources of long chain omega-3 polyunsaturates.
Thanx for the feedback but i'll take information from a credible site that deals with information on omega-3s over a guy called bouncer on a diet message board.